Chicken Florentine Casserole Recipe

6 chicken breast halves, cooked, deboned

2 pkgs. frozen spinach

2 cans cream of mushroom soup

1/2 c. chicken broth

1 c. mayonnaise

1 (8 oz.) carton sour cream

1 c. grated sharp cheddar cheese

1 tbsp. lemon juice

1 tsp. curry powder

Salt and pepper to taste

White wine to taste (optional)

1/2 c. Parmesan cheese

1/2 c. soft bread crumbs

Cook chicken and cut into bite-sized pieces.

Cook and drain spinach. Mix together soup, mayonnaise, sour cream, grated cheese, lemon juice, curry powder, salt, and pepper.

Combine all ingredients except for the Parmesan cheese and bread crumbs. Spread in a buttered 13 x 9-inch oven-proof casserole dish.

Combine the Parmesan cheese and bread crumbs, then sprinkle evenly over the top of the casserole.

Bake at 350°F for 30 minutes. Freezes well.